Rosemary Leg of Lamb with Roasted Compote
Submitted by annaloria
Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThis is the kind of dish that builds a dinner party around it. A bone-in leg of lamb gets rubbed with olive oil, fresh rosemary, minced garlic, salt, and pepper, then roasts on the middle rack of the oven while a tomato-onion-garlic compote roasts on the bottom rack. Two ovens’ worth of work done in one oven, and the whole meal hits the table at the same time.
The Mediterranean flavors in the compote (chopped olives, balsamic vinegar, capers, and a teaspoon of sugar stirred in at the end) balance the rich, gamy lamb with acid, salt, and brine. It’s a much lighter accompaniment than classic mint sauce or red currant jelly.
Aim for an internal temperature of 145°F (63°C) for medium-rare at the thickest part. An instant-read thermometer is non-negotiable for a roast this big; guessing by time alone leads to overcooked expensive meat.
Rest 15 minutes under loose foil before carving. The juices that would otherwise run onto the cutting board stay in the meat where they belong.
Chef Tips
- Bring the lamb to room temperature before roasting (about an hour out of the fridge); cold meat cooks unevenly.
- Score the fat cap with a sharp knife before applying the herb rub so flavors penetrate.
- Carve across the grain in thin slices for the most tender bite.
- Stir the olives, sugar, vinegar, and capers in at the END, not during roasting. Those flavors brighten only when fresh.
Variations
- Substitute thyme or mint for some of the rosemary.
- Add roasted fennel bulb to the compote for an anise note.
- Serve with a drizzle of yogurt tzatziki for Greek-inspired presentation.
Ingredients
Directions
LAMB AND SEASONING: Place racks in middle and bottom positions in oven; preheat oven to 450F.
Place lamb on rack in large roasting pan.
Combine oil, rosemary, garlic, salt and pepper; rub paste over lamb.
Roast on middle oven rack 15 minutes.
COMPOTE: Meanwhile, in medium roasting pan, combine tomatoes, onion, 2 tablespoons if the oil, the garlic, and pepper; place on bottom oven rack.
Reduce temperature to 350℉ (180℃). Roast lamb and tomato mixture, roasting lamb pan and stirring tomatoes once, 1½ hours or until internal temperature of thickest part of lamb registers 145F on instant-read thermometer for medium-rare (shank end will be medium).
Transfer lamb to cutting board; tent loosely with foil; let stand 15 minutes; carve.
Into tomato mixture, stir remaining oil, the olives, sugar, vinegar and capers.
Serve with the lamb.
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